Long known for his Marsala wines, Marco de Bartoli began experimenting with dry whites when his three children joined the family business in the mid 90’s. Because it has high levels of sugar and oxidizes easily, Grillo was best known for making these fortified wines but by the mid-19th century planting decreased significantly and the high yields of Catarratto took over. However, with improved viticultural and vinicultural techniques Grillo has seen a resurgence in Sicily and is now set to rival Italy’s most popular white wines. Bartoli’s INTEGER cuvée is fermented and aged in old oak with battonage, giving it a deep golden color and oxidative flavor. It’s intensely fruity and floral, round and refreshing with good acidity. Best enjoyed with seafood or light pastas, as well as cheese or fresh fruit. Christine Manula
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